Wash apples with mustard: recipe

Everyone knows that apples can be kept wellin fresh form until the middle of winter. But for this you need to choose special varieties and observe certain rules of storage. If you do not have such an opportunity, we suggest you try to prepare the washed apples with mustard. The recipe can contain various products. But in principle nothing special they do not differ. The main thing is that such a delicacy turns out to be very tasty, besides useful. After all, the main feature of wet apples is the preservation of all useful properties due to the absence of heat treatment.

Different ways of wetting

There are many recipes for dripping apples. The most delicious usually are apples in a barrel. But the easiest way to consider the dripping of apples in a tub with sauerkraut. Already in 7-14 days apples will become unmatched.

There are many different ways, likecook the soaked apples with mustard. Recipes can contain spices or not contain, but the main thing is to choose the right sort of fruit. Use apples of late varieties. For example, antonovku, anis, titovku, pepin. In addition, they should be small, well ripened, without any damage, not wormy and not rotten. Therefore, every fruit should be carefully checked. It will be insulting if one rotten apple spoils the entire ambassador. If, while preparing the soaked apples, observe all the necessary cooking standards, then in a cellar such a delicacy will remain until May. But as for the glaciers, their use will provide you with your favorite delicacy until the next fall harvest.

But we are interested in those methods of urination thatcan be used in our conditions. These include sugar, sour and simple urine. For such a technique, solid fruit varieties are not immediately subject to wetting, they are first allowed to lie about two weeks. Regardless of the method, the process of wetting lasts approximately 30-40 days. But you need to periodically check the condition of apples, if necessary, pour water, if apples are bare. It is very important that the brine is always enough. But after the expiration of the period of urination, you can try and serve apples.

Simple Moisture

If you decide to make soaked apples with mustard, a simple recipe that will now be described is for you. It will take:

• water - 9,5 l;
• malt - 100 g;
• salt - 150 g;
• mustard dry - 120 g;
• sugar - 230 g.

Fruits are thoroughly washed before laying. The bottom and walls of the dishes are covered with scalded boiled wheat or rye straw. The same is done between rows of apples. The layer of straw should be 0.6-1 cm. The top layer of the fruit is also strewn with straw, poured brine and put under pressure. As you can see, it's very easy to cook the soaked apples with mustard. Recipes for brine preparation are even easier. Here and in our case it is prepared easily. In boiling water, we dissolve salt, malt, sugar, mustard. Cool and can use.

How to cook malt

Have you decided to cook the soaked apples with mustard? The recipe for cooking, described above, is based on the use of malt. What is it? How to cook it? So, malt is sprouted grains of rye, wheat or barley, which are pre-dried and coarsely ground. And prepare it as follows: take 200 g of flour from these grains, diluted with a small amount of boiled cold water. Fill with two liters of boiling water, stand for 10-15 minutes and filter. This malt is used per 10 liters of brine.

Wash apples with mustard

The recipe assumes the use, in addition to apples, of such products:

• sugar - one item;
• salt - 100 g;
• powder mustard - three tbsp. l .;
• water - 10 liters.

First of all, we prepare brine. We boil water, we dissolve in it salt with sugar, we dilute mustard, we allow to cool down. We take a suitable container, lay on the bottom of the straw bedding. In its absence, you can replace the leaves with cherry or currant, previously well washed. Densely we put fruit in a vessel, fill it with mustard brine, press down with oppression. Brine should cover apples, as well as a circle with oppression.

Wash apples with mustard, recipe for another filling

This filling is slightly different from those described in previous recipes. To make it, we take:

• water - 10 liters;
• sugar -100-300 g;
• salt - two st. l .;
• mustard (dry) - two st. l.

Water should be boiled with sugar, cool. Then put the mustard with salt, stir well, so that they completely dissolved. And you can use this brine. If desired, you can replace sugar with honey, only in this case it should be taken twice as much as sugar.

Wet Antonovka

Let's consider one more option, how to cook the soaked apples. Antonovka with mustard urinates like this. We take:

• antonovki - 5-6 kg;
• rye flour - 200 g;
• water - two buckets (20 liters);
• salt - one art. l. with a calculation per liter of water;
• dry mustard - one st. l. (per liter of water);
• honey (sugar) - 300 g;
• rye straw - a large bunch;
• currant leaves - 20 pcs.

For this recipe, the cooking time of applesis 30 days. Keep them in a cool place. During the first week, we constantly check the level of the brine and top it up when necessary. So, how to cook the soaked apples with mustard at home?

To prepare the syrup, stir the flour incold water (boiled). Next, pour the flour mixture with two liters of boiling water, mix carefully, defend, drain. After this, dilute cold water, sprinkle sugar, mustard, salt.

We put the apples in an enameled bucket (ifthere is, then in a wooden kadushku) branches up. All layers are covered with currant leaves or rye straw. Then pour the brine so that it completely covers the apples. Put some pressure on the fruit from above.

Wash apples with cloves and cinnamon

We offer to prepare and such washed apples with mustard, the recipe of which, in addition to traditional ingredients, contains cloves and mustard. So, in this case we will use:

• kilo of apples;
• 10 leaves of blackcurrant;
• 10 leaves of cherry;
• 1.5 liters of water;
• one and a half ch. salts;
• about 100 g of honey (this is 4 tablespoons);
• 0.5 tsp. grains of mustard;
• 5 pieces. carnations;
• 0.5 tsp. cinnamon.

We select, according to the rules described above, apples. Mine them. Put the fruit tails up into the enameled pan, so that they are placed as close as possible to each other. The leaves of currants and cherries are well washed, we shift each layer of apples. To prepare the filling we put water on fire, add honey, salt, cinnamon, cloves to it. Bring to a boil, remove the foam, which forms honey. Turn off the fire, let cool for 15 minutes. Hot brine pour apples. The washed apples will turn out tasty, if they are completely covered by a fill.

We cover the apples with a plate, but without the load. It is very important that the apples are always under the pouring and in no case surfaced. We leave the pot with fruits for three days in the room. Room temperature will give them a little wander. Then take them to a cold room. Finished wipes will be in a month and a half or two months.

Another version of the soaked apples with mustard

To cook such a soaked apples withmustard, as usual, we take apples without any defects, approximately the same size. Carefully mine them. This recipe allows to soak fruits in a wooden, glass and ceramic container. Also it is possible to use bags-liners from food polyethylene if desired. However, let's not argue that the most delicious are apple in wooden barrels.

We prepare such products:

• 10 kg of apples;
• leaves of cherry, black currant;
• tarragon.

And as for the fill, you will need:

• five liters of water;
• 125 g of rye flour;
• half of the station. l. mustard, sugar and salt.

Let's get started! Preparing the dishes. We sew a bag in the width of the dishes with a 20-centimeter stock in length from natural white fabric. We put the bag in a container, at the bottom we lay the tarragon (2 cm), the leaves of black currant and cherry. On the litter we put the apples in two rows with the peduncles upwards, then the layer of greenery, again the apples, and so on until the container is completely filled.

We prepare the fill. We make rye flour with water, add salt, mustard, sugar, pour boiling water, stir thoroughly, cover with lid, let it cool down and let it brew.

Fill the apples. We pull and twist the ends of the bag, from above we put a circle with oppression. We try, that it turned out, somewhere in 40 days.

Basics of storing wilted apples

To get high-quality fragrantsoaked apples with mustard, first, after pouring the solution, they need to be installed in a warm place (temperature 15-20 degrees) and hold for 5-7 days. It is necessary to create favorable conditions under which lactic fermentation will accelerate. Then they are stored in a room with a temperature regime of 0-5 degrees. As a rule, you can eat apples after 35-40 days. But there are recipes with a slight deviation from this time interval in one direction or another.